It seems that there is no rest these days as the request just keep on coming, it seems that there are quite a few folk out there craving thing that they cannot get (unless they op on a plane and do the long flight). I have been asked numerous times if I will make some fagget’s, brawn and saveloys just to name a few; but it seems that the most requested thing these days are the saveloys.

So being a Northen lad not knowing wot they wuz let alone wot they taste like I did a long search as well as browsing/reading the forum and came up with the following (first attempt/du’no wot they should taste like )

texture and meat colour look spot on.I doubt if many hand craft savs these days.Most are made in fours and frozen sold though fish and chip shops they dont taste of too much at all.Walfootrot has a good recipe he researched it for years.Ideally you want red casings.Oddley did a lot of research into casings Devro did make some but I dont know if this is still the case.

Your customer was probably referring to the masss produced stuff so a decent sav wouldnt suit as I said they dont taste of much at all.A let down like the mass produced hot dogs that smell so nice and then taste of bugger allWhich reminds me the texture of the savs I used was like cheap frankfurters.

I did use Walfootrot recipe and I myself liked it although it could do wiv a tad more pepper ~~ but each to their own.

I actually agree with you, I also prefer more pepper and it has to be white pepper.

I like the red colour. All I do is use a commercial food grade dye for a butchery supplier. I add this to the water I use for poaching. You can get a brown dye as well if you want a more appropriate colour for Polonies/Smoked Savs/Franks/etc.

I've just been in the UK and couldn't find saveloys in the places I visited (outside of the commercial crap in supermarkets).

Just before Xmas last year I went to a local butcher down the road who is happy to make sausages according to customer recipes and if they work he will sell them in his shop. I talked him into making saveloys and I provided all the dry ingredients. He found it a messy process and didn't appear too happy about it but I took the savs home, poached them, vac packed them and froze them. He'd done a great job and they were excellent.

I went back down to his shop a couple of days after this and gave him two packets to try out. As his initial reaction made me think he wouldn't want to make these again I didn't go back.

Last week I took the bull by the horns and went back in and was welcomed with open arms. He'd saved the savs for Xmas day with family and friends and the reaction he got from them was stunning!

As I hadn't been back he tried my recipe for himself but couldn't source the specific meal I use for these. They were not as good as my recipe so he was really glad to see me. I've given him the name of the supplier for the meal.

The upshot is that I have now given him the dry ingredients to add to 10kg of meat and they will be ready in the next couple of days. I'll take half for myself and leave him the rest. The bottom line is that I now have a commercial outlet for my recipe. He's going to enter them in this years State Sausage Competition. I'll be interested to see how this pans out.